Mexican Tortilla Casserole
"Katie says, â??Essentially a lasagna with tortillas standing in for noodles, this is one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge. If you donâ??t like, or you donâ??t have, one of the ingredients, skip it. Or if you have something else that you think might be appealing all layered in (like slivered bell peppers to sauté with the onions, kale, chopped cooked broccoliâ??whatever the people in your home will eat), then fling it on in.â?..."
INGREDIENTS
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1 tablespoon olive oil
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1 large onion, chopped
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1 teaspoon each: ground cumin and minced garlic (from the spice section)
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1½ teaspoons chili powder
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1 can (14 ounces) diced tomatoes, drained, ? cup juice reserved
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¼ cup tomato paste
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2 cans (15.5 ounces) white, black, or pinto beans (or a mix), drained
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1½ cups frozen corn, thawed
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3 cups coarsely chopped spinach
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Salt and ground black pepper
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4 medium (about 8 inches in diameter) flour tortillas
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2 cups (8 ounces) Monterey Jack or cheddar cheese
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Optional toppings: chopped fresh cilantro, sour cream, salsa
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